INGREDIENTS

INSTRUCTIONS

While the chicken rests, pour the pan drippings into a shallow bowl or a
fat separator, leaving the onions behind in the pan. Using the fat
separator or a large spoon, skim off and discard as much of the fat as
possible. Pour the remaining drippings and juices back into the roasting
pan.
Place pan over medium-high heat and cook for about 1 minute. Add chicken
stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by
stirring up any brown bits baked on to the bottom so that they combine with
the stock; these brown bits add flavor to the gravy. Cook until the liquid
is reduced by half, about 4 minutes.
Strain into a small bowl, pressing down on the onions with the back of a
spoon to extract any remaining liquid; discard the onions. Stir in butter
until it is fully incorporated. Serve immediately.
Makes 2/3 cup.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2/3 cup"
Per serving: 124 Calories (kcal); 12g Total Fat; (93% calories from fat);
1g Protein; 1g Carbohydrate; 31mg Cholesterol; 2149mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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